---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Vegetarian
       Yield: 6 servings
       8 ea Leaves phyllo
       1 c  Dried apricots
     1/2 c  Honey
       2 c  Water
     1/2 ts Agar-agar powder
       8 oz Tofu
     1/2 ts Vanilla
       2 tb Lemon juice
      16 oz Can apricot halves
     1/4 c  Apricot jam
       1 oz Melted chocolate, optional
   Preheat oven to 350F.  Spray a 9 pie tin with non-stick spray.  Place in
   a leaf of phyllo pastry & spray it.  Fold edges inwards so they don't
   extend beyond the rim of the pan  Repeat the procedure till the pan is
   covered.  Bake for 15 to 20 minutes till crispy brown.
     Place dried apricots, honey & water in a saucepan & simmer gently
     apricots are soft & liquid is a heavy syrup.  Dissolve agar-agar powder
   2 tb water & add to mixture, simmering for a couple of minutes.  Transfer
     to a processor.  Add tofu, vanilla & lemon juice & process till
   Pour into the crust.
     Drain canned apricot halves & arrange on the pie.  Melt jam & brush
  on top
   of tart.  If desired, melt chocolate & drizzle over the top in a zig zag
   fashion.  Chill 1 hour at least before serving.